Sunday Supper: B-More Crab Imperial

Sunday Supper: B-More Crab Imperial

Hey there Sunday! Full Disclosure: I am kind of recovering from the "wild" night I had at my cousins Wedding. You know, I was busting a move on the dance floor ALL NIGHT. Yes, I was "taking it to the house." 

How are you feeling on this last Sunday in November? Isn't that crazy to think? AHH, 'tis the season, AND, I really think you will LOVE this recipe that I am showcasing today. While it feels super fancy you can, totally, dress it down...just like I did. Yes, backwards hat, super cute beer tee, and downright casual. And because you are my biggest fan, here are some behind the scenes for your viewing pleasure. Please, no applause! LOL!


Side Note: And BIG NEWS! I may be just a little obsessed with the launch of my YouTube Channel! Have you seen it yet? Umm, why not? Check it out! Right here, next YouTube star - trust me! Yeah baby!

Okay, back to 'da recipe! A few things to think about when making this dish...

- Regardless of the crab meat that you choose (even if the super jumbo lump), still make sure you scour through for shells. That is key! 

- When combining the imperial sauce and the crab meat, do not stir too much. You want to keep the integrity of the crab meat. 

- I served this in a round baking dish, but small ramekins make for a portioned control treat (and your family and/or guests will think you are super bougie)! 

- If you are looking to spread this out among 4 people - 3 is ideal - place on top of a nice filet mignon or some stuffed shrimp!

- A backwards hat and drinking tee need not be a pre-requisite. Ha!

Alright, you ready to get cooking? Here is, another, super simple dish that can make your dinner go from just okay to freaking WOW!

Enjoy love!

B-More Crab Imperial 


  • 1 lb. Jumbo Lump Crab Meat
  • 1/2 cup Avocado-based Mayonnaise (I am using Sir Kensington's)
  • 1 tsp. Cane Sugar (or what you have on hand)
  • 1 tsp. Old Bay
  • 1 tsp. Italian Parsley (finely chopped)
  • 1 Large Egg, lightly beaten
  • Squeeze of lemon juice


  • Preheat oven to 350 degrees
  • Mix mayo, egg, sugar, old bay, parsley, and lemon juice together and blend well. This will be the basis of your imperial dish.
  • Gently fold crabmeat into the imperial sauce. As I mentioned before, make sure to not stir too hard as to break up the crab meat. We want to keep the integrity in place!
  • Place in either a round baking dish OR individual ramekins\
  • Place in oven for 20 minutes or until the top turns golden brown
  • Once cooked, allow it to sit for a few minutes before serving!

FYI: If you missed the past 2 weeks of my "Sunday Supper" Series blogs, my feelings will not be too hurt (just kidding)! You can check them out below!

November 17th, 2019

November 10th, 2019

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